Sauce:
½ cup butter
½ cup all-purpose flour
3 cups chicken broth
8 ounces sour cream
4 ounces cream cheese
½ cup green taco sauce
Enchiladas:
12 (8-inch) flour tortillas
4 cups cooked, shredded chicken (about 2 large breasts)
10-ounce package frozen chopped spinach, thawed & squeezed dry ( I used fresh spinach.)
8 ounces sliced mushrooms
1 large shallot, finely chopped (about ¾ cup)
1 pound (16 ounces) grated Monterey Jack Cheese ( I used cheddar cheese.)
1. Preheat oven to 425 degrees F. Spray two 9×13 pan with nonstick spray.
2. Prepare sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook, stirring 1 minute. Gradually add broth and cook, stirring until thick (5 minutes). Whisk in cream cheese until melted. Stir in sour cream and taco sauce. Let cool.
3. Assemble enchiladas: Lay out tortilla on work surface. Spread 2 Tablespoons Jack cheese down the middle, then ¼ cup chicken, a sprinkle of chopped shallots, a Tablespoon of spinach and a few mushroom slices. Spoon 2 Tablespoons of the sauce on top of the mixture. Roll and place seam-down, 6 enchiladas in each dish. Spoon remaining sauce over rolled enchiladas, then sprinkle with remaining Jack cheese.
4. Bake 25 to 30 minutes, or until lightly browned and bubbly.
Rate It!
Jen: 8.5
Kile: 8.5
Kiley: 8
Madee: 8
Destrie: Good
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